Mediterranean Roasted Broccoli & Tomatoes

From EatingWell: September/October 2007 — Subscribe Now!

This dish of roasted broccoli and tomatoes is tossed with bright Mediterranean ingredients just before serving.

READER'S COMMENT:

"Easy. Quick. Full of taste. Crunchy broccoli paired with burst-in-your mouth tomatoes. My taste buds recommend. "

Mediterranean Roasted Broccoli & Tomatoes Recipe

4 servings, about 1 cup each

Active Time: 10 minutes

Total Time: 20 minutes

Nutrition Profile

Ingredients

12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
1 cup grape tomatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
10 pitted black olives, sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed (optional)

Preparation

Preheat oven to 450°F.
Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.
Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.

Nutrition

Per serving: 76 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 7 g carbohydrates; 3 g protein; 3 g fiber; 264 mg sodium; 328 mg potassium.

Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (50% dv), Folate (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat